Tepache Fermentation Ratio (Pineapple to Water to Piloncillo)

1 (by weight)

pineapple rinds and core — From one large pineapple; do not peel — the wild yeasts live on the skin; wash the exterior lightly but do not scrub

2

water — Non-chlorinated or filtered; chlorine inhibits wild yeast fermentation

0.2–0.25

piloncillo (raw cane sugar) — 200–250 g per kg fruit; less yields a drier, more sour result; more prolongs fermentation or increases ABV

1–2 sticks

cinnamon stick — Ceylon or Mexican cinnamon (canela); adds warmth and complexity

3–5

whole cloves — Optional but traditional; use sparingly — clove overpowers easily

Dissolve piloncillo in a cup of warm water. Combine pineapple rinds and core (cut into chunks), dissolved piloncillo, spices, and remaining water in a large clay pot, glass jar, or food-safe plastic container. Cover loosely with cheesecloth or a cloth to allow gas escape while keeping insects out. Ferment at room temperature (22–28 °C / 72–82 °F). Stir gently once or twice daily. Taste at 48 hours — look for light effervescence, tropical sweetness, and a hint of tang. Strain and refrigerate at your desired flavor point. Serve over ice, optionally with a splash of dark beer (michelada-style) or lime.

• Use a ripe pineapple — more residual sugar on the rind means more vigorous fermentation and better flavor.
• Non-chlorinated water is essential; tap water with residual chlorine can stall or kill the wild yeast.
• Temperature matters: fermentation at 28 °C takes ~48 hours; at 18 °C it may take 4–5 days — taste daily.
• Foam on the surface (white, slightly bubbly) is normal and desirable; slimy film or off odors signal contamination.
• Refrigerate as soon as the flavor is right — tepache continues fermenting in the fridge, just slowly.

• Tepache con Cerveza

  Finished tepache cut 50/50 with a Mexican lager (e.g. XX Lager) for extra carbonation and mild bitterness

• Tepache Avinagrado

  Fermented 5–7 days; significantly more sour, used as a drinking vinegar or cocktail base

• Tepache de Tamarindo

  Tamarind pulp added alongside pineapple; deeper sourness and darker color

• Tepache con Chile

  Dried chiles (ancho or guajillo) added to the ferment for subtle heat and earthiness

• High-sugar tepache

  Increasing piloncillo to 0.35 kg per kg fruit pushes ABV toward 3–4% and lengthens the sweet window before souring

• Agua Fresca Sugar Ratio

  Same pineapple-and-sweetener tradition, unfermented

• Kombucha Tea-to-Sugar Ratio

  Parallel wild-fermented beverage with analogous sugar-substrate logic

• Ethiopian Honey Wine (Tej) Honey-to-Water Ratio

  Both are traditional fermented beverages where initial sugar concentration determines final sweetness and alcohol level

1. 1.Diana Kennedy — The Art of Mexican Cooking
2. 2.Sandor Ellix Katz — The Art of Fermentation
3. 3.Rick Martínez — Mi Cocina

Confidence: high